#speghetti

I love these guys so much, one of my favourite games of all time! This piece took forever and I'm so proud of how it came out!

I just had to draw HP papyrus (⁠≧⁠▽⁠≦⁠)

The suaveness of Maple Syrup beautifully compliments the crab meat in this deliciously creamy Maple Crab Pasta, a flavourful Autumnal version of a favourite Summer dish! Happy Thursday!

Ingredients (serves 1):

100 grams/3.5 ounces wholewheat spaghetti

1 1/2 tablespoon unsalted butter

1 ½ tablespoon olive oil

a medium Green Onion

1/2 teaspoon dried oregano

1/2 teaspoon Red Chili Flakes 

about 100 grams/3.5 ounces fresh crab meat, thoroughly drained

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

1/3 cup crème fraîche or sour cream

1/2 lemon

2 tablespoons pure (Grade A) Canadian Maple Syrup + more for drizzling

In a pot of salted boiling water, cook penne according to package’s directions, about 9 minutes until al dente.

Meanwhile, melt butter with olive oil in a large skillet over medium-high heat.

Finely chop Green Onion.

Once the butter is just foaming, add chopped white part of the Green Onion, saving green part for later. Fry, a couple of minutes.

Add dried oregano to the skillet, along with Red Chili Flakes. Cook, 1 minute more.

Stir in crab meat, and cook, another 3 minutes. Season with fleur de sel and black pepper.

Stir in crème fraîche, mixing well.

Once the spaghetti are cooked, drain quickly, saving about ¼ cup of the cooking water, and stir both into the creamy crab sauce, until the pasta is beautifully coated.

Thoroughly squeeze in the juice of the lemon halve. Give a good stir.

Finally, stir in Maple Syrup and cook, one minute more.